Name: Vegan Strawberry Cake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 cup strawberry puree ((~1.5 cups or 200 g of halved, fresh strawberries, organic when possible and as ripe as possible for best flavor)); 0.25 cup avocado oil ((or other neutral oil)); 0.67 cup organic cane sugar ((you could try subbing natural sweeteners, but we haven’t tested any yet)); 1 tsp vanilla extract; 2.5 cups almond flour; 0.75 cup potato starch ((not potato flour)); 0.33 cup cornstarch ((or sub arrowroot, but we haven’t tried it yet)); 2 tsp baking powder; 0.5 tsp sea salt

Instructions

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1

Preheat oven to 350 F (176 C) and line a baking dish with parchment paper. This recipe will make one 8x8-inch square, one 9-inch circle, or two 6-inch rounds (adjust if altering batch size).
2

To a large mixing bowl, add strawberry puree (1 cup), avocado oil (0.25 cup), organic cane sugar (0.67 cup), and vanilla extract (1 tsp). Whisk to combine.
3

Add almond flour (2.5 cups), potato starch (0.75 cup), cornstarch (0.33 cup), baking powder (2 tsp), and sea salt (0.5 tsp) to the wet ingredients and mix until fully incorporated with no lumps remaining. The texture should be thick, like cornbread batter.
4

Pour the batter into your prepared baking dish, spread into an even layer, and bake on the center rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy when touched and the edges slightly golden brown.
5

Let your cake cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
6

Once your cake is completely cool, you can top it with vegan strawberry frosting, vanilla frosting, or a chocolate ganache!
7

Best enjoyed the first day but will last, covered, at room temperature up to 3 days. Freeze up to 1 month (then thaw at room temperature).